Preparation Time 30 minutes
Cooking Time 10 minutes
Standing/Marinating 30 minutes
Serves 3.5 Kilograms
2 kg well-matured beef, from the forequarter 2ml grated nutmeg
1 kg fatty pork (neck, should, or belly) 10ml ground all-spice
45ml coriander seeds 10ml brown sugar
5ml whole cloves 125ml dry red wine, or grape vinegar
30ml salt 90g think natural sausage casings, soaked in water
15ml milled black pepper


  1. Trim the beef and pork of all sinews, cut into long narrow strips about 3cm in diameter, and freeze for about 30 minutes.
  2. Mince through a course mincer for a rough texture (or finely, if preferred)
  3. Feed through the machine with very little assistance from the tamper. Finish off by mincing a piece of bread to remove the last pieces of minced meat.
  4. Roast the coriander and cloves in a dry frying pan until aromatic. Grind with a mortar and pestle then sift to remove husks. Mix with remaining spices and sugar, and sprinkle over the mince. Lightly mix in with the red wine or vinegar.
  5. Drain the sausage casings, place one end over the filling horn, and push on, leaving a 10cm length hanging down. Tie a knot at the end.
  6. Feed the sausage mixture into the mixer a little at a time, while securing the casing with gentle pressure on the horn to control the unrolling of the casing as it is filled.
  7. Mould the sausage uniformly with you hand. Don’t pack the casing too full, or the wors will burst while cooking, and try to avoid air bubbles forming.
  8. remove the filled sausage still attached to the horn from the machine. Push remaining boerewors mixture into the casing and tie a knot at the end.
  9. Braai the boerewors quickly over the hot coals. The skin should be crisp while the inside remains pink.
  10. Serve immediately with braai relish.